Steamed Murray cod with red chilli oil

Name: Steamed Murray cod with red chilli oil
Cook time: 30 min
Yield: 6, as part of a feast
Cuisine: Chinese
Ingredients: 1-2 small Murray cod (about 800g), cleaned; ¼ tsp salt; 1 tbsp soy sauce; 1 tbsp shao hsing Shaoxing wine; pinch of sugar; 2cm ginger, peeled and very finely shredded; 2 spring onions, roots removed and very finely shredded; 2cm ginger, peeled and very finely shredded; 2 cloves garlic, minced; ½ cup loosely packed coriander leaves, to serve

Adam Liaw

February 2, 2016

Steamed Murray cod with red chilli oil.William Meppem

Time:< 30 minsServes:6, as part of a feast

This version of the classic Chinese steamed fish is covered with a vibrant red chilli oil to represent fire in the 2016 Chinese zodiac.

Ingredients

1-2 small Murray cod (about 800g), cleaned
¼ tsp salt
1 tbsp soy sauce
1 tbsp shao hsing Shaoxing wine
pinch of sugar
2cm ginger, peeled and very finely shredded
2 spring onions, roots removed and very finely shredded
2cm ginger, peeled and very finely shredded
2 cloves garlic, minced
½ cup loosely packed coriander leaves, to serve

Red chilli oil

½ cup vegetable oil
1 tbsp Sichuan peppercorns
4 large dried red chillies, deseeded and cut into 1cm lengths
2 tbsp chilli bean paste

Method

1. Place your steamer over a pot of water over medium heat and bring to the boil. Season the fish all over with salt and place in a shallow serving dish that will fit inside your steamer. Mix together the soy sauce, wine and sugar and pour over the fish. Scatter with half of the shredded ginger. Place the dish into the steamer, cover the steamer and steam for 8 to 10 minutes until the fish is cooked through.
2. Remove the fish from the steamer, scatter with the remaining ginger, spring onion and garlic, and spoon over the juices collected in the dish.
3. For the hot chilli oil, heat the vegetable oil in a wok or saucepan over medium heat, add the Sichuan peppercorns, red chillies and chilli bean paste. Stir well, then carefully pour the hot oil over the fish, and particularly over the raw ginger and garlic. Scatter with the coriander and serve.